Cover the mushrooms in a small bowl with warm water.
Let them soak for 30 minutes to soften.
Strain mushroom liquid and reserve.
Cut the mushrooms into 1/4-inch slices; set aside.
Slice bean curd and bamboo shoots into 1/4inch slices and set aside.
Place the chicken stock in a large pot.
Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots, and ground pork.
Bring to a boil, then lower heat and simmer soup for 3 minutes.
Add the white pepper, vinegar, and bean curd.
Return soup to a boil.
Give the cornstarch mixture a stir, then add to soup, followed by the beaten egg, while stirring gently.
Remove from heat.
Add the sesame oil and sprinkle soup with green onions to serve.